Pecan Cream Pie

Pecan pie just like the original but in a creamy, light, and fluffy pecan cream pie. Pie crust filled with a thick & creamy pecan mixture. This whipped cream pie is a delicious Fall twist to traditional cream pie and makes for an excellent Thanksgiving dessert.

PECAN PIE RECIPE

I first posted this recipe for pecan cream pie two years ago on the blog. Since then it has been made by so many people and gotten rave reviews. With Thanksgiving next week I knew that I needed to update and republish this recipe for you all.

And here it is! Pretty new pictures. The original recipe is still the same and the original post is below. Enjoy 🙂

I have deemed this week ‘THANKSGIVING WEEK’ on the blog. I have my baby the following week so more than likely I will not be up for posting Thanksgiving recipes for you all.

To kick it off, I have this PECAN CREAM PIE. It’s almost no-bake and it’s quite simple to make.

Start by baking a pie crust. You can use either a frozen pie crust, a store bought crust, use the refrigerated Pillsbury pie crust sheets, or make your own.

Try these other Fall pecan dessert recipes

Pecan pie just like the original but in a creamy, light, and fluffy pecan cream pie. Pie crust filled with a thick & creamy pecan mixture. This whipped cream pie is a delicious Fall twist to traditional cream pie and makes for an excellent Thanksgiving dessert.

In a small bowl, combine heavy whipping cream and powdered sugar. Beat with a hand mixer, or stand mixer, until stiff peaks form. This will take several minutes.

In a separate larger bowl, combine the softened cream cheese, brown sugar, and pure maple syrup. Beat together until combined and creamy.

Fold the whipped cream into the cream cheese mixture and stir together until combined. Stir in 1 cup of the chopped pecans.

Spread mixture into the baked and cooled pie crust. Sprinkle the remaining pecans on top of the pie. Cover and let refrigerate for 8 hours or overnight before serving.

I like to whip some additional cream to decorate the top with right before serving (as pictured above). You don't have to do this at all. Serve plain and it's really delicious too.

Recipe Notes

It's best to use the full-fat cream cheese for this recipe.

If wanted, you can use an 8 oz tub of Cool Whip instead of whipping your own heavy cream and powdered sugar together. It tastes much better when you whip it yourself, but you can use the easier option of Cool Whip if you prefer.

Denise Long

Together As Family

August 5, 2017 at 10:05 pm
I can't think of anything that would be a good substitute. If it helps at all, you don't taste this pie and think that it tastes like maple syrup. You could always try not adding it but then I am afraid you would end up with a bland cream pie that does not really taste like anything.

carolyn jonaitis

August 7, 2017 at 8:04 pm
My tusband will love this recipe. I did have a question though, he is a big German chocolate Cake fan and I was wondering if there is some way to add baker's chocolate or something to it to make it more like the German chocolate cake?

Together As Family

August 10, 2017 at 10:19 am
That's a good question. I don't know how you could incorporate german chocolate into the recipe. Not sure it would work because of the maple syrup in the pie. It seems like those two flavors might clash? Maybe it would be delicious for all I know. Maybe a chocolate drizzle?

Matt

December 14, 2018 at 6:13 am
German chocolate is coconut caramel pecan. So instead of maple syrup you would add something like caramel, add coconut.... I would likely do a chocolate crust or chocolate shavings on top.

November 2, 2017 at 9:28 pm
[…] First attempt, Pecan Cream Pie. My recipe is based off Together as Family’s Pecan Pie, click HERE to see the original recipe. I slightly tweaked the recipe because, well I LOVE […]

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Brooke

November 20, 2017 at 6:30 pm
This sounds delicious! I have a question though...In the past I've had trouble getting granulated sugar to dissolve enough in cream cheese to become a smooth mixture. Did you notice any sugar grit from the brown sugar? If not, how long did you cream the cheese and brown sugar? Thanks!

Together As Family

November 20, 2017 at 8:00 pm
That's a great question! You can use powdered sugar instead of the granulated sugar OR make sure your cream cheese is soft before adding the granulated sugar to it and mixing. If you try and mix a colder block of cream cheese it will end up not mixing well which can cause the grainy thing you're talking about. Things mix better when they are room temperature. My trick is to place the cream cheese (unwrapped) on a microwave safe plate and let it cook for 15-20 seconds (depending on how powerful your microwave is). You don't want it melted and runny, you just want it soft and warmer. Hopefully that makes sense :) I use granulated sugar in this recipe with the cream cheese trick and I never have problems with a grainy texture. But, again powdered sugar would be just find also. Hope that helps!

Pam

November 21, 2017 at 12:16 pm
Can this pie be frozen? I am making it in Tennessee and driving to Thanksgiving in Ohio. Would like to avoid getting up super early on Thanksgiving morning to put it together.

Together As Family

November 21, 2017 at 1:03 pm
I prefer to make this pie a day ahead of time so there would be no need to wake up early. I don't think it would freeze well but I have never tried it, so maybe it would?? I would suggest just making it the day ahead of Thanksgiving once you get to Ohio. Hopefully that will work. Good luck. Happy Thanksgiving.

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Mandy

November 21, 2018 at 9:10 am
This pie looks amazing, and I can’t wait to try it out for thanksgiving dinner, however I have a question,I was going to opt for the cool whip instead of the heavy whipping cream. If I do that, do I still add in the powdered sugar as well or is that only if I use heavy whipping cream?

Together As Family

November 25, 2018 at 2:14 pm
I made this for Thanksgiving and I am sick that I wasted these ingredients, especially the pecans. No one ate their piece and the remainder will go in the trash. It was awful. Can I score less than one star?

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Ann

December 1, 2018 at 3:20 pm
I just made this pie because I was craving something sweet. It's awesome. I used a graham cracker crust instead, but followed the recipe otherwise. I will be making this pie again.

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Anne-Marie

December 17, 2018 at 6:50 pm
Can I double this recipe and use ladyfingers in my spring form pan? Can't wait to see your answer. By now I assume you have had the baby, I send you congratulations and blessings be on your child.

Together As Family

December 27, 2018 at 10:07 pm
Thank you so much. Yes, I had the baby and that baby is 4 now! It's funny with blog posts cause I write them and people can read them years later :) Doubling the recipe would work fine and I assume ladyfingers would too, I have never worked with ladyfingers so not sure exactly but it seems that It would be just fine.

Welcome

Hello! I'm Jessica and I am always in my kitchen cooking & baking for my family and friends. My happy place is sitting, Together as Family, at the dinner table over a delicious meal and spending time together. Join me as I share easy and simple family favorite recipes.